[knowledge] talk about the working clothes of food companies

User: Xiao Bian

Two days ago, I saw forum friends asking questions on the use of workshop uniforms, including how to choose food shop uniforms, what's the difference between food shop uniforms and common uniforms on the market, and can I use short sleeves? The problems of cleaning and maintenance, etc., now summarize some relevant information about the food shop work clothes:

PS: The following information is for reference only, welcome to correct!

Food work clothes are tailor-made garments for human protection and safe production during food processing. There are essential differences with the labor insurance service on the market. The design of food work clothes focuses on the consideration of preventing the falling of human hair and food contamination, etc., and combines various production environments of different workshops, temperature, humidity, and wearing comfort of employees. Specially designed. Uniform clothing can well unify the corporate image. At the same time, wearing uniforms has a psychologically suggestive role. It is now that it is time for work. All your unrelated tasks will be put down, and all the unpleasantness on the outside will be forgotten. You must devote yourself to your work. This kind of psychological suggestion is very important and necessary. For example, punching at work often does not necessarily mean the need for attendance, but tells you that after you have played the card, you are even entering work time. There are office desks and chairs, office supplies, and so on.

The difference between food work clothes and ordinary work clothes is mainly:

1, the choice of surface materials (food more than the use of sweat-absorbent and quick-drying filaments made of fiber, and the market use of ordinary overalls is basically cotton or polyester cotton, rayon and other materials, as to why the use of sweat-absorbent and quick-drying Silk fiber, Xiao Bian below to do a detailed explanation);

2, design and production, cutting, version, sewing process is different; 3, color matching, style selection and so on;

Food smocks fall into several categories:

1, ordinary work clothes;

2, "standard" food overalls;

3, "food-grade" food overalls;

Common styles: Otsuka (usually used for visitors), split clothes (hats, clothes, trousers),

Coveralls (includes: 2nd, 2nd, 3rd and 2nd), apron, sleeves, etc.

Food Workwear Applications: Food and food related industries. Such as: meat products, dairy products, health products, soy products, health foods, snack foods, canned foods, condiments, baked goods, convenience foods, beverages, food additives.

Workwear FAQ

First, the role of food processing clothing in the food processing process

Elimination of the production process, the human body from the shedding of food contamination and food excipients harmful substances, stains on the human body.

Second, in the food production process, the human body from the food pollution from what links?

1, dander, hair (including armpit hair) off, the body replaced a layer of skin every 28 days, the daily shedding of dander on the processing of food causing pollution hazards;

2. Granular pollutants produced from the mouth, nose and ears;

3, the use of cosmetics production personnel cosmetics pollution;

4. Wearing clothing fabrics contain residues or components that are contaminated and harmful to food.

Third, what is the difference between food work clothes and ordinary work clothes? Why are food fabrics made of ordinary fabrics susceptible to hairiness, pilling, and difficult to clean?

The fabrics used for ordinary work clothes are polyester/cotton blended fabrics or pure cotton fabrics. The cotton fibers are short fibers. In the long-term wear and friction process, the binding points of the short fibers will break up, curl or form cotton balls and become bacteria and parasites. Appendages. At the same time, because cotton is a natural fiber, it is easy to be stained and eroded. Therefore, once dyed, it is difficult to clean, long-term stains cannot be removed, the reusability and functionality of the clothing are reduced, and the food is threatened by the pollution and the enterprise is also damaged. Image.

Fourth, what kind of overalls can meet the requirements of the food production workshop?

1. The raw materials are safe, non-toxic and have no harmful components to the human body and food;

2. No hairiness and pilling, (fabric hairiness and pilling of fabrics affect wearability and cleanliness of clothing and become appendages of bacteria and parasites);

3, easy to clean, no residue, no bacteria (to maintain the cleanliness of clothing, to eliminate the possibility of contaminated food due to residual stains of food);

4. Good filterability (effectively block the harm of fine particles produced by human body to food);

5, process, style meet the production needs;

6, can be used repeatedly, with washing, disinfection durability;

7, sweat absorption, breathability, taking high.

5. What are the fabrics of standard "food grade" food processing garments?

1, sweat-absorbent twill silk, easy to clean, anti-static, no hair, no dust, sweat-absorbent and quick-drying

2, Sweat-absorbent twill, easy to clean, permanent anti-static, no hair, no dust, sweat-absorbent and quick-drying

3, anti-liquid twill silk, easy to clean, anti-static, oil, water, no hair, no dust

What are the main features of food-grade food processing clothing?

A. Special fabrics and related accessories (including zippers, zippers, adhesives and stickers, sewing threads, hats, etc.) developed to meet the "food grade" requirements and characteristics of the industry customers;

B. Design the corresponding styles and techniques according to the concept of “HACCP” and “Food GMP” to ensure the functionality, wearability and aesthetics of the garments; while allowing the garments to meet the requirements of “food grade” and “HACCP” and “food GMP” as a whole To meet the needs of professional customers in various industries, production safety and corporate image promotion needs.

7. Which production areas need clothing to prevent static electricity?

1, more dust, flammable explosion and other environments, need to wear anti-static clothing; 2, high clean, sterile area processing clothing should have anti-static properties.

What key links should be taken into account in the design of "food-grade" food processing clothing?

1, the fabric is anti-shedding, anti-shedding is not only to prevent the body's shedding and dander, but also includes the garment itself can not have fallen off things such as: fiber, thread, fiber ball, zipper head, zipper teeth, etc.

2. The parcels are tightly wrapped and effectively cover the naked parts of the human body to prevent the exposed parts from producing harmful contaminants and dander particles that are harmful to the food. Cuffs and feet should be closed

3, short-sleeved clothing should use elastic / Rowan cuffs, foot, or double sleeve, effectively avoid falling off the armpits, leg hair falls into the work environment

4, clothing should not have an external pocket, to avoid pocket dust or pocket items fall into the food

5, should not use buttons, buttons easily fall off, pollution food

6, elastic, special zippers, adhesive stickers and other accessories, accessories should be able to withstand a long time washing or disinfection sterilization

7, sewing process should be used in the sewing process, double stitching, to avoid the fiber exposed, off, while improving the clothing sewing site of the strong, anti-pull performance.

Nine, food grade special cap should have what performance?

1. Anti-shedding, the loss of human hair is the largest source of hair contamination. Therefore, the cap should have good anti-dropping performance. The cap on the head is not easy to cause friction to the scalp and can reduce hair loss.

2, filter, hat can only prevent hair loss is not enough, it should also be able to effectively prevent the shedding hair from the fabric drilled into the food.

3, breathable, because the top of the head is easy to heat, sweat, if the hat can not effectively solve the ventilation problem, it will make the head hot, sweat, long-term work for the staff to appear severe hair loss.

4, hat itself can not fall off fiber pollution of food.

Overalls cleaning process

First, the purpose

Establish a standard food smock cleaning process.

Second, the scope

Including the cleaning and disinfection of the uniforms worn in each production area.

Third, responsibility

Overalls cleaners, inspectors of quality and technical management departments, and workshop operators are responsible for the implementation of this procedure.

Fourth, the program

1, the use of detergent with strong detergency of washing powder, such as Tide, Li Bai and so on.

2, washing equipment should use washing machine with drying function.

3. Cleaning methods and procedures Each person puts the dirty work clothes on the designated place according to the specified time.

Work clothes are washed in different areas according to their cleanliness level or workshop. Work clothes must be washed in separate batches. The amount of each laundry should not exceed 2/3 of the washing capacity. Individual dirty clothes, laundry workers must be cleaned by hand before washing with a washing machine. Dirty work clothes into the washing machine, add the right amount of detergent, cover the top of the washing machine. Turn on the power, turn on the water switch, turn on the machine, set the laundry program, and start the laundry. After the first dehydration and refilling, lift the upper cover of the washing machine, add a bottle (500ml) to the Sur (cresol) solution, continue rinsing twice, and finally dehydrate and spin dry. After use, unplug the power plug, close the tap, and hang the drain hose on the hook on the side of the washing machine. After the clothes are washed and dried, they must be sent to the drying room for drying. Neatly folded, should be repaired if damaged (the repair should use the same fabric). The uniforms in the Pu District and the 100,000-class district are divided into different clean plastic bags according to the department and number, and are sent back to the corresponding areas of each department for storage. The 10,000 grade working clothes can be used only after being sterilized as required. The work shoes were soaked with washing powder for 30 minutes according to the cleanliness level to which they belonged. The laundry was brushed by the washing machine and rinsed with water.

4, cleaning cycle and storage location

The overalls of the general working area of ​​this zone include yellow overalls, white coats, and dark work clothes. In the region, uniforms are generally changed once a week, and after 5 classes every week, the dirty uniforms that are replaced are placed at designated locations. For others who use less work clothes and work clothes are cleaner, the cleaning interval can be appropriately extended. Seriously dirty work clothes should be cleaned at any time in special circumstances. The cleaners collected dirty work clothes and cleaned them on Monday morning. The cleaning cycle of the work shoes is the same as that of the work clothes, which can be used after being washed and dried. Clean work clothes are promptly sent back to the locker room on the second floor of the General District.

100,000 Class Workwear Overalls for this area are green overalls. Laundry rooms and clothes-shops are located in the corresponding areas of each workshop. The work clothes in this area are changed twice a week. Every week, after the second and fifth shifts, the dirty work clothes that are replaced are placed at designated locations. Seriously dirty work clothes should be cleaned at any time in special circumstances. The cleaners collected dirty work clothes and cleaned them on Wednesday and the morning. After the work shoes are washed, they are soaked in 5% of Sursol for 10 minutes and used after drying. Clean work clothes and shoes must be promptly returned to the locker room in the 100,000-class area in each department.

Sterile Workwear: Class 10,000 Workwear The work clothes in this area are white aseptic clothes. Laundry rooms and clothes-shops are located in the corresponding areas of each workshop. The uniforms in this area were changed once per shift, and the dirty uniforms that were changed were placed at designated locations after the shift. The cleaners collect and clean the dirty work clothes that were replaced in the previous shift after work. After washing and drying, the uniforms are placed in different clean silk bags according to the number. The foot covers are individually bundled and placed in a tin box. The tin box is put into a double-steam steam sterilization box at a pressure and temperature of 0.14 Mpa. Sterilize at 121±2°C for 1 hour. The sterilized aseptic garments can be taken out of the 10,000-area zone after being cooled, and no steam sterilization box can be opened toward the gates of the general district during this period. The double door of steam sterilization box is forbidden to open.

5. Every time the cleaners collect and clean overalls, they must promptly, earnestly, and faithfully fill in the record of sending and receiving uniforms and cleaning and disinfection records of the overalls.

6, note:

The laundry process can not open the lid of the washing machine, or put his hand into the laundry tub. Do not open the lid of the washing machine when it is dehydrated. Otherwise, the washing machine will stop automatically and affect the washing process. The water inlet pipe is often removed from the washing machine, and the debris on the filter screen in the inlet valve is cleaned with a brush. The inside of the drain pipe will also be stained with many stains and scales. Check the cleanliness level regularly and clean it with a brush. Do not stack items on the washing machine. The laundry room and the laundry room must be kept clean and dry. The faucet has no water leakage and the floor drain is clean and unobstructed.